Zippy Rice Pilaf Food

RICE PILAF

Steps:

• Preheat the oven to 350.
• Melt the butter in a 3-quart saucier over medium heat.
• Stir in the onion, bell pepper and 2 pinches of salt.
• Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
• Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
• OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
• Transfer the saucier (towel and all) to the oven and bake 15 minutes.
• Remove and rest at room temperature for 15 more minutes without opening the lid.
• Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.

ZIPPY RICE PILAF

Steps:

• In a saucepan, saute onion and garlic in butter until tender. Add the rice and jalapenos; toss to coat. Stir in the broth, cumin and salt; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed and rice is tender. Add cilantro. Fluff with a fork; serve immediately.

RICE PILAF

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Place the broth, carrots, celery, mushrooms, and onion in oven proof casserole.
• Cover and cook in microwave approximately 4 to 5 minutes to bring mixture to a boil.
• Add rice and stir until well mixed.
• Cover and place in preheated oven for approximately 25 to 30 minutes.
• Stir rice once about half way through cooking.
• Watch carefully to avoid overcooking. I like my rice al dente, especially if I have leftovers to repeat the next day.

RICE PILAF

Steps:

• Melt the butter over medium heat in a large skillet with a tight-fitting lid. Add the spaghetti and toast until deep golden in color and very nutty-smelling. Add the rice and stir for a minute. Season with some salt and pepper, add 3 1/2 cups of the stock and bring to a low boil. Reduce the heat to low, cover and cook until the rice is just tender, about 18 minutes; add extra stock as necessary if the pan gets too dry. Fluff the pilaf with a fork. Mix in the currants, pignoli, chives and parsley.

RICE PILAF

Steps:

• Toast 1/2 cup broken spaghetti in a saucepan with butter, 2 minutes. Add 1/2 cup chopped onion and cook 1 minute. Add 1 cup basmati rice and a pinch each of allspice and salt; cook, stirring, 2 minutes. Add 2 cups chicken broth; cover and simmer, 15 minutes. Cook 1/2 cup each sliced almonds and dates in butter, then stir into the rice. Season with salt and top with chopped parsley.

PILAF-STYLE RICE

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the rice and cook, stirring, until slightly toasted and golden, about 1 1/2 minutes. Stir in the water and salt, bring to a boil, cover, reduce the heat to medium low and cook for 18 minutes. Then let the rice rest off the heat for 5 minutes¿please don't lift the lid to give a peek or stir, or the rice will not cook evenly. Put the rice in a large serving bowl, fluff and separate the grains with a fork. Add lemon zest and/or thyme, if desired, and serve.

RICE PILAF

Steps:

• Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
• Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.
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ZIPPY RICE PILAF

Steps:

• In a saucepan, saute onion and garlic in butter until tender. Add the rice and jalapenos; toss to coat. Stir in the broth, cumin and salt; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed and rice is tender. Add cilantro. Fluff with a fork; serve immediately.

ZIPPY SKILLET RICE

Steps:

• In a large skillet, saute rice in butter for 5 minutes or until golden brown, stirring constantly. Add the green pepper, onion and garlic. Cook and stir for 2-3 minutes or until vegetables are tender. Add the tomatoes, pimientos, chili powder, salt, pepper and turmeric. Cover and simmer for 20-25 minutes or until rice is tender. Sprinkle with cheese.

ZIPPY RICE PILAF

Steps:

• In a saucepan, saute onion and garlic in butter until tender. Add the rice and jalapenos; toss to coat. Stir in the broth, cumin and salt; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed and rice is tender. Add cilantro. Fluff with a fork; serve immediately.

FLUFFY RICE PILAF

Steps:

• Pour canned chicken broth in measuring cup add water to make 4 cups, add 2 tbls water.
• Add powdered chicken boulion to broth along with salt and pepper. Microwave for 6 minutes while preparing the rice.
• Add 3 tbls olive oil to dutch pan on med-high heat. Once it starts to get hot add Fideo pasta (or broken vermicelli). Keep stirring until it starts to brown. Slice butter into 4 tbls and add to pan. Add 2 cups rice and continue to brown. (This will stop the pasta from getting too brown).
• At this point, you should hear your microwave telling you the broth is ready.
• CAREFULLY -- (very important) pour into pan slowly. Once all the broth is in, stir and bring the mixture to a boil. Once you see the mixture thickening, put a lid on it, adjust temperature to simmer and set timer for 25 minutes! Once your timer goes off, turn heat off and do not take the lid off the pot. Let it sit for at least 5 minutes before removing the lid.
• Fluff with a fork and serve.

RICE PILAF

Steps:

• Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.

PERFECT RICE PILAF

Steps:

• Preheat oven to 350 degrees F.
• In 1/4 cup butter cook onion, green pepper and mushrooms.
• Set aside.
• In same skillet, heat remaining butter and brown rice slightly.
• Add chicken broth and heat.
• Pour all ingredients into a 1 1/2 qt.
• casserole.
• Cover and bake 40 minutes or until iquid is absorbed.

FESTIVE RICE PILAF

Steps:

• Cook the rice according to instructions, but adding the vegetable stock cubes.
• In a dry non-stick skillet, lightly sautee veggies until done enough for your taste. Set aside.
• When the rice is done, mix rice, almonds, veggies, and cranberries together.
• For glaze, combine all ingredients in a nonreactive bowl and mix well. Glaze may be made up to 4 days in advance.
• Pour glaze over rice, if desired.
• Enjoy! This also works well as a stuffing for winter squash.

CARROT BROWN RICE PILAF

Steps:

• In a large saucepan, saute onion and carrots in butter until tender. Add rice; cook and stir for 3-4 minutes or until rice is lightly browned., Stir in the stock, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until rice is tender. Fluff with a fork.

VEGETABLE RICE PILAF

Steps:

• In a saucepan, heat the oil over medium heat.
• Cook the onion, carrots, thyme, and salt, stirring occasionally, until the onion is softened, about 5 minutes.
• Add the rice, stirring to coat; pour in the broth and bring to a boil.
• Reduce the heat, cover and simmer for 20 minutes.
• Add the green beans and cook, covered, until the rice is tender and the beans are tender-crisp, 5 to 7 minutes.
• Fluff with a fork.

ZESTY HERBED RICE PILAF

Steps:

• In a large skillet, saute the rice, celery and onion in butter until the rice is lightly browned and the vegetables are tender. , Spoon into a greased 2-qt. casserole. Combine all the remaining ingredients; pour over rice mixture. Cover and bake at 325° for 50 minutes or until rice is tender.

ZIPPY RICE PILAF

Steps:

• In a saucepan, saute onion and garlic in butter until tender. Add the rice and jalapenos; toss to coat. Stir in the broth, cumin and salt; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed and rice is tender. Add cilantro. Fluff with a fork; serve immediately.